Blackbird Bakery Gluten-Free Flour Blends

I must admit that whenever I've tried making anything gluten-free, I've stuck with almond flour or ground-up quinoa and hoped for the best. Somehow, the final products have actually been edible.

But it wasn't until I got into the gluten-free baking portion of cooking school that I experimented with using other types of flours make from potato, sorghum, or rice. Regardless, given that I don't have a sensitivity to gluten nor do a lot of my friends and family, I just can't see myself buying five different kinds of flours to create a special blend for a gluten-free bread, cake, or pie crust (not to mention I have no room to store all those flours in my New York City-sized kitchen).

So when a friend of mine told me about Blackbird Bakery's Gluten-Free blends I was intrigued. She swore by them, even though she herself is not anti-gluten. I checked it out online and decided to try three blends: the bread, tart and pie, and choux pastry.

Right off the bat, I loved the packaging and the product design, and the blends came with helpful recipe cards that all sounded delicious and original. I got busy in the kitchen and used the tart and pie crust blend to make their Raspberry Pop Tart recipe which was an immediate trip down childhood memory lane. And all the crust recipe required was eggs and butter. Loved it! And so did my stomach!